Add onions, butter, and oil to saucepan and cook slowly,
covered, for 15 minutes. On the side, slowly be bringing
beef stock to a boil.
Uncover, raise to medium heat, and stir in sugar and salt.
Cook 30-40 minutes stirring frequently until the onions
turn a deep golden brown. Sprinkle in flour and stir for 3
minutes.
Off the heat, blend in the boiling beef stock and add the
wine. Continue simmering partially covered for another
30-40 minutes, skimming occasionally. Should be quite
thick.
Pour into soup cups or ramekins and top with a slice of
crusty bread and a ton of cheese. Place soup on baking
sheet and bake for 20 minutes at 350 until cheese is
brown and melted
Originally Submitted
7/1/2011
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